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| Optimization of Ultrasonic-Assisted Enzymatic Extraction of Lard and Cholesterol Removal from It |
| QI Biao, MI Ruifang, XIONG Suyue, CHEN Xi, LI Jiapeng, YANG Junna, LI Jinchun, QIAO Xiaoling, WANG Shouwei* |
| Beijing Key Laboratory of Meat Processing Technology, State Meat Processing and Engineering Center, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China |
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Abstract In order to develop a new process for lard extraction, ultrasonic-assisted neutral protease hydrolysis was used to extract lard oil from pig adipose tissue. The effects of ultrasonic power, ultrasonic time, enzyme dosage and hydrolysis time on the extraction efficiency of lard were investigated by one-factor-at-a-time and orthogonal array design. The removal efficiency of cholesterol from lard by three different absorbents: β-cyclodextrin, carboxylcellulose and modified potato starch was evaluated under optimized adsorption conditions. The results showed that the factors affecting the extraction efficiency of lard oil in descending order of importance were enzyme dosage, hydrolysis time, ultrasonic power, and ultrasonic time. The optimized processing parameters were as follows: enzyme dosage 550 U/g, hydrolysis time 80 min, ultrasonic time 120 s, and ultrasonic power 720 W. Under the optimal conditions, the extraction efficiency of lard was (95.14 ± 1.65)%. All three adsorbents had a significant effect on cholesterol removal from lard and their effect was in the following decreasing order: β-cyclodextrin, carboxylcellulose and modified potato starch.
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2018, Vol. 32 
